Blueberry Corn & Basil Quinoa Salad

Step 1

In a medium size saucepan, bring 1½ cups water to a boil. Add the rinsed quinoa, reduce to a simmer and cook for 15 minutes, or until most of the water has absorbed. Turn off the heat, cover with a lid and allow to steam for an additional 10 minutes. Remove the lid, fluff with a fork and allow to cool.

Step 2

Meanwhile, prepare the dressing by whisking together the lemon juice, olive oil, apple cider vinegar and salt. Set aside.

Step 3

Once the quinoa has cooled completely, transfer it to a large bowl along with the blueberries, corn, onion, almonds, and basil. Pour the dressing over top then toss until everything is evenly coated. Serve immediately or store in a sealed container for up to 3 days.